Electrostatic Trade-Off between Mesophilic Stability and Adaptation in Halophilic Proteins

Extremophile organisms have adapted to extreme physicochemical conditions. Halophilic organisms, in particular, survive at very high salt concentrations. To achieve this, they have engineered the surface of their proteins to increase the number of short, polar and acidic amino acids, while decreasing large, hydrophobic and basic residues. While these adaptations initially decrease the thermodynamic stability in the absence of salt, they grant halophilic proteins remarkable stability in environments with extremely high salt concentrations, where non-adapted proteins unfold and aggregate. The molecular mechanisms by which halophilic proteins achieve this, however, are not yet clear. Here, we test the hypothesis that the halophilic amino acid composition destabilizes the surface of the protein, but in exchange improves the stability in the presence of salts. To do that, we have measured the folding thermodynamics of various protein variants with different degrees of halophilicity in the absence and presence of different salts, and at different pH values to tune the ionization state of the acidic amino acids. Our results show that, although electrostatic interactions decrease the stability of halophilic proteins, in exchange they induce a significant salt-induced stabilization and improve solubility. Besides electrostatic interactions, we also show that other general contributions, such as hydrophobic effect and preferential exclusion, are important. Overall, our findings suggest a trade-off between folding thermodynamics and halophilic adaptation to optimize the stability of halophilic proteins in hypersaline environments.